Slow Cooker Lemon Chinese Chicken

NOTE: To get a crisper chicken, you can flash-fry it by increasing the amount of oil and heating until almost boiling. Fry the chicken pieces for just 45 seconds, then set on a paper towel to drain before adding to the slow cooker. You can also use an insert like this one to prevent the bottom(on any recipe) from getting soggy.

Slow Cooker Lemon Chinese Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 4

    chicken breasts, boneless, skinless

  • ½

    c. flour

  • 1

    T. kosher salt or your preference

  • Pepper to taste

  • 6

    oz. lemonade, concentrate, thawed, (½ can)

  • 3

    T. brown sugar

  • 1

    tsp. balsamic vinegar

  • 3

    T. ketchup

  • red pepper flakes to taste

  • 2

    T. olive oil or ½ c. Canola Oil if flash-frying


Combine flour and salt & pepper. Cut chicken into large strips or pieces and dip in flour mixture. Brown chicken in skillet with a little olive oil…just enough to brown, not to cook through – OR – for crisper chicken, follow flash-frying instructions below. Put the browned chicken in the slow cooker. Mix the remaining ingredients and pour over chicken. Cover. Cook on Low for 4-6 hours!


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